In a large frying pan or skillet, cook the turkey, green chile, red onion, and garlic over medium-high heat until meat is no longer pink. Stir occasionally.

Add 1/2 of the diced tomatoes, chili powder, corn starch, cumin, oregano, cayenne, green onion, and 3/4 cup water. Bring to boil then reduce. Simmer uncovered for about 15 minutes. (No, this does not mean to get angry and cook in the nude. Sauces can splatter.)

Place as many bell-pepper halves in microwavable dish. (You’ll need a 3-to-4 quart dish if you want to use just one.) Add 3/4 cup water to dish. Cover and microwave on high for 7 to 8 minutes. (Microwaves vary in strength, so in general it’s best to heat for a short time, check the food and, if necessary, microwave some more.)

Pour any water out of the bell peppers. Fill each bell-pepper half to the top with ground-beef mixture. Put an equal amount of sour cream, remaining half of tomatoes, and cheese on bell peppers.

Serve to adoring guests.

TIDBITS

1) Bell peppers have recessive genes that prevent them from having capsaicin, the stuff that makes other peppers hot.

2) Red bell peppers are important in Portuguese cuisine.

3) In 1801 my great-great-great-grandfather Napoleon I directed an invasion of Portugal by French and Spanish troops.

4) In 1808, Napoleon I invaded Portugal again. Say what you will about his megalomania and the countless deaths he caused, he did possess an admirable work ethic.

5) Oh, and he invaded Spain as well in 1808, unleashing more bloody, unrestrained guerrilla warfare.

6) Strange to say, most Napoleonic historians fail utterly to mention how six years of conflict in that region affected red-bell-pepper production in Portugal.